Makes 8-12 servings (although there were 16 of us and we had plenty)
This was the best dip and you will be hooked on it at first bite, I promise.
2 8 oz packages of softened cream cheese
1/3 cup sour cream
2 tables taco seasoning from prepared taco season packet (more to increase spiciness)
2-3 tables canned jalapeno slices, finely chopped (can add more if desired)
1 15-oz can white shoepeg corn, well-drained
1 1/2 cups shredded mexican blend cheese, divided into 3/4 cups
In a large bowl, combine cream cheese and sour cream and beat until smooth.
Beat in taco seasonings and jalapenos. Beat into this mixture one of the 3/4 cup of shredded cheese.
Fold in corn and mix well.
Place mixture into a 9 inch or comparable sized prepared baking dish (sprayed with Pam)
Cover the top with the remaining 3/4 cup cheese.
Garnish top with a few sprinkles of taco seasoning.
Bake at 300 degrees until cheese is bubbly. Do not overbake, it won’t be creamy.
Serve warm with tortilla chips. Yummy.
Chocolate Castles 